About the Recipe
Sweet, golden roasted sweet potatoes. Creamy, garlicky hummus. Crunchy, umami-packed soy-toasted almonds. And a jewelled pomegranate cabbage salad that only gets better with time. This dish is all about big flavours and even bigger textures—crunchy, creamy, sweet, and savoury, all piled onto warm, pillowy flatbreads.
The best part? It’s make-ahead magic! The cabbage salad can chill overnight, and the hummus and nuts will keep for days. So when it’s time to eat, all that’s left to do is bring everything together and devour! It’s a taste sensation.
Ingredients
2 large sweet potatoes, scrubbed and cut into wedges
Olive oil for cooking
POMEGRANATE CABBAGE SALAD
250g red cabbage, thinly sliced
200g pomegranate seeds
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
2 tablespoons extra virgin olive oil
FOR THE HUMMUS
1 570g jar of Bold Bean queen chickpeas
1 to 2 cloves garlic, minced
Juice of ½ a lemon
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
Salt
FOR THE TOASTED ALMONDS
200g blanches almonds
2 tablespoons soy sauce
TO SERVE
Small handful, fresh coriander, roughly chopped
Warm flatbreads, cut into quarters
Preparation
Preheat your oven to 220°C
Place the sweet potato wedges into a large bowl. Add a tablespoon of olive oil and a pinch of salt. Gently mix to ensure the wedges are well coated in the oil. Place on a baking tray lined with baking paper – skin side showing. Roast for 10 minutes. Turn so skin side is down and roast for another 10 minutes until soft and slightly browned on the edges.
Finely slice the cabbage. Mix the lemon juice, maple syrup and oil. Pour over the cabbage. Gently mix to make sure it’s all well covered. Set aside to let the salad soften in the dressing.
In the meantime make your hummus. Drain the chickpeas, reserving the chickpea water (aquafaba). Add the chickpeas and about half the liquid to a high-speed blender. Add the lemon juice, garlic (1 or 2, depending on your taste), cumin, olive oil and pinch of salt. Blitz on high until smooth, scraping down the sides between blitzes.
Now make your toasted almonds. Toast the almonds in a dry (no oil) frying plan until lightly browned. Pour the soy sauce over the nuts and soak for a minute or so. Leave to cool, then roughly chop into large, crunchy pieces.
When you’re ready to serve, stir the pomegranates into the cabbage salad. Swirl two tablespoons of hummus on each plate and top with two or three sweet potato wedges each. Top with the pomegranate cabbage salad. Sprinkle with the toasted almonds and fresh coriander. Serve with the warm flat breads and extra hummus on the side. It’s a taste sensation!
Both the hummus and nuts will make more than you need for this recipe. They are both so yummy you will thank me later! Store your hummus in a sealed glass jar in the fridge, and your nuts can be stored in a sealed container in your pantry cupboard.
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